Grillade Of Veal Chops And Caribbean Lobster Tail

• 18 ounces french-boned veal chops
• ground black pepper, and salt -to taste
• 1 -8 ounce lobster tail, -split Shelled and Skewered
• 2 ounces watercress
• 2 ounces clarified butter
• Sauce
• 1 ounce white rum
• 1/4 teaspoon shallot
• 2 ounces cold butter (whole)
• 4 ounces passion fruit, nectar- (prefer with seeds for look)

1. Place the veal chops on a heated grill of 140u0b0F
2. Using clarified butter, season with pepper and salt.
3. Grill the lobstertail the same as veal chop.
4. Add passion fruit nectar and shallots in a 10″ saute pan. reduce in volume by 50% on medium heat.
5. Now add the white rum, and the flambe along with the butter; whisk and simmer until it becomes a nice creamy texture.
6. Strain the sauce and save about a dozen passion fruit seeds to garnish the sauce at plating time.
7. At the center of the plate add the veal chop with the lobster tail leaning off.
8. the veal chop.
9. Pour the sauce over the top and at the base of the plate. Use fresh watercress for garnish.

veal chops, ground black pepper, lobster, watercress, butter, sauce, white rum, shallot, cold butter, passion fruit

Taken from www.food.com/recipe/grillade-of-veal-chops-and-caribbean-lobster-tail-373232 (may not work)